Korean eggplant hye

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make eggplant Heh in Korean? Prepare everything you need for cooking.

2. STEP 2

   

   First of all, let's deal with the eggplants. Cut them into small cubes about one centimeter wide, and you can make them any length you wish.

3. STEP 3

   

   Pour one tablespoon of salt into a cup with eggplants, pour cold water so that it completely covers the blue ones and leave them for about twenty minutes. This is necessary primarily so that during further frying the eggplants absorb less oil, plus the salt water will draw out all the bitterness from the fruit.

4. STEP 4

   

   After soaking, drain the water and lightly squeeze the eggplants with your hands. Peel the carrots, onions and garlic. Cut the stem off the peppers and then remove the seeds. Rinse all vegetables under running water.

5. STEP 5

   

   Heat vegetable oil in a frying pan. How to choose oil for frying, read the article at the end of the recipe. Fry the cubes in it. Be sure to stir so that the eggplants cook evenly. Cook until ruddy, appetizing sides appear on the blue ones. It took me about five minutes. Be careful, there may be a lot of hot oil splashing while frying, so I would recommend using a high rimmed pan.

6. STEP 6

   

   If you do not have a large frying pan, then for convenience, fry the blue ones in portions. Place the eggplants on dry paper towels to remove excess fat. At this time, prepare the remaining ingredients.

7. STEP 7

   

   Cut the bell pepper into thin strips. For the brightness and beauty of the finished He, use fruits of different colors whenever possible.

8. STEP 8

   

   Chop the carrots using a Korean carrot grater, and make the onion into half rings as thin as possible. Place carrots and onions in a salad bowl with bell peppers.

9. STEP 9

   

   Next comes the turn of garlic and chili pepper. It is best to grate them on a fine grater, but if desired, you can finely chop them by hand.

10. STEP 10

    

    Add finely chopped herbs to all ingredients. Parsley or cilantro go great with the salad. I added parsley, since not everyone in the family recognizes cilantro.

11. STEP 11

    

    All that's left are the finishing touches, eggplant and spices. Place the blue ones in a salad bowl, then add sugar, soy sauce and vinegar. If you have ground coriander on hand, then use it for the salad too, it adds a special taste and zest to the finished Heh. I added a little more coarse chili pepper and a pinch of allspice.

12. STEP 12

    

    Mix the salad thoroughly and taste. If you don't have enough salt, sugar or vinegar, then add the missing component a little at a time, constantly trying Heh until you get the perfect combination. Place the finished salad in the refrigerator for at least an hour to let it steep. The longer the salad sits, the tastier and brighter it will become.

13. STEP 13

    

    Sprinkle the finished eggplant dish with sesame seeds if desired. You can serve!

Comments on the recipe

Eleno4ka

19.10.2023

4.5

For lunch I decided to make Korean eggplant hye. I didn’t deviate from the recipe. I only had red bell peppers, so when serving, for beauty and aroma, I added a little cucumber, cut into strips. A very appetizing, spicy salad, an excellent addition to lunch, and just right for a holiday feast! Thanks for the recipe, Zhemchuzhina!

Lavinia

19.10.2023

4.5

I agree, this is my recipe

Ksi-ksa

19.10.2023

4.6

Korean eggplant hye is our favorite snack, it delights the whole family with a new interesting taste. In heh, all the vitamins in the vegetables are preserved because the dish is not subjected to heat treatment!!! An incredibly light, tasty dish! Very bright, healthy, fragrant! I absolutely adore eggplants. When their season begins, I just have a holiday))) This eggplant heh is an excellent dish in itself, suitable for a side dish, as an appetizer, and goes just great with kebabs!!! Thank you very much!